Seemingly trivial things that intrigue you
Comments
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I think that's probably a fair summary. Re the rice thing, it's less likely to go pongy quickly if it's thoroughly rinsed once cooked, I think. But I still will only keep it for one day.
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There almost certainly is better, fortunately I'm not a mustard connoisseur.
"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
I hate mustard, especially on ham, so I was mightily pissed off when what I thought was a plain pork baguette turned out to be ham liberally smothered in strong mustard last summer here. Made it just about edible by scaping most of the mustard off. "Beurk!" as they say in these parts.
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Beurk? Wouldn't that indicate too much Sugarcubes?
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"What are these things you call 'Sugarcubes', Mr Loon?" 👩⚖️
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On the TV quiz Pointless. Did they come up with the title Pointless Celebraties then seek out pointless celebraties or could they only get pointless celebraties to appear on the show.
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Icelandic band and lead singer play on words.
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
Rinsing rice after cooking???
- Genesis Croix de Fer
- Dolan Tuono0 -
At some point, the repeated cooking process is going to break down the texture and flavour of whatever it is to a point that it's just slop. The comment about a build-up of toxins even if any bacteria are dead rings a bell, but as vince says, you'd need to be reheating a lot for that to be an issue. Unrefrigerated storage and poor hygiene on the chef's part are more likely to cause problems.
1985 Mercian King of Mercia - work in progress (Hah! Who am I kidding?)
Pinnacle Monzonite
Part of the anti-growth coalition1 -
Is there any other kind?
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Aside from the microbiological hazard, there is reasonable evidence that reheated rice is better in terms of glycaemic load. Cooling and reheating causes chemical changes to the starch that slows breakdown to sugars, so reducing the insulin spike and so potentially reducing t2 diabetes risk.
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How does a rice maker fit into all this? Mine keeps it warm for days
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With non-sticky rice, it certainly used to be advised (at least, by some) to rinse with boiling water after cooking. Certainly if you want cold rice, you need to blanche it straight away to stop it cooking any more.
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Wash rice. Stick in the rice maker. Eat. That's how most of the world does it.
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The last time I cooked up anything like rice to make portions to last a few days, I was a student.
"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]0 -
Boil Basmati rice for 10 minutes in loads of water, strain, steam dry for a couple of minutes, fork to fluff up, serve.
Works every time.
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
Rinse first. Boil it in the correct amount of water. Fork to fluff. Serve.
- Genesis Croix de Fer
- Dolan Tuono0 -
Never even seen a rice maker.
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It's not a British thing.
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Too much precision required for me. 😉😂
The above may be fact, or fiction, I may be serious, I may be jesting.
I am not sure. You have no chance.Veronese68 wrote:PB is the most sensible person on here.0 -
I guess it's easy for experienced fluffers.
"I spent most of my money on birds, booze and fast cars: the rest of it I just squandered." [George Best]3 -
Can you manage your rice maker from Alexa? That'd obviously be the way to go.
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It talks me, but doesn't take instructions.
I was just gently trying to point out that the rest of the world has moved on, but that's understandable given rice consumption is a lot less in the UK.
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Brown rice (more nutrious), the exact amount of water so it's evopated when cooked (don't mess with it). Bring the water to the boil, lid on heat down, twenty minutes cook time.
Once I've finished I use the chopsticks to catch flies.
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I bet that Newton bloke had a rice maker so he could spend more time messin about with that apple noggin shit.
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Funnily enough had white basmati this evening. Put in pan of boiling water with salt and Turmeric. 10 mins. Drain. Pour over kettle of boiling water when in colander. Serve. Nice.
However we usually have brown basmati done in our rice cooker. One measure of rice. Fill to line with cold water. Add a pinch salt and a drop of olive oil. Press Play. Job done in an hour with no faffing. Perfect rice. Nutty and nutritious. Stays Perfect until served.
We love our rice cooker. Had it since 2020. Wish we had bought one sooner.
Sometimes. Maybe. Possibly.
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(Actually v. Simple...
Wash rice,
Saucepan
Fill water to the height of 1 finger knuckle above the top of the rice.
Boil
7mins from start of boiling (depends on rice a bit). Switch off leave to steam for some more mins.
no peaking in the pot!!! You will let the evil spirits in or the dragon out or something similarly oriental. (You want to keep the steam IN the pot to cook the rice)
We're in danger of confusing passion with incompetence
- @ddraver1 -
Jesus Christ this is the least intriguing topic since how to make porridge.
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